Comments (29)

Enjoyed this with some adjustments. I cut coconut milk to 100 ml and upped the chicken stock to 300 ml, this worked well for me. I also cut the noodles to 50 gm. I had some water chestnuts so I tossed them in and they added a nice crunch. If I had ordered this dish in a restaurant I would have been pleased with my selection which is my standard.

Very happy with this. We thought it was a bit weak to start with we let it cook for longer and the flavour came out. Double the ingredients to make for two and use a pack of slim spaghetti which has no carbs, calories, gluten or fat, great for a low carb diet. My previous favourite was tom kha soup but I find it hard to get right, in fact the restaurants struggle to get it right but this recipe tastes good every time.

I have just come back from Borneo and was eating a lot of laksa - often for breakfast!This was authentic tasting. My changes though were to use reduced fat coconut milk, an assortment of fish & shellfish and I cooked the noodles in the chicken stock then added it to the rest.

I wish, before I'd started, that I'd read the comments that this makes too much for one serving - especially the noodles (50g is probably plenty, and probably ditto the prawns). However, it's very tasty and I shall repeat the exercise!

I made this tonight, using some finely chopped red pepper, a splash of fish sauce and creamed coconut instead of a can of coconut milk (I made it up in boiling water to make a coconut milk-type sauce). Undercooked the noodles slightly but that was my fault, I'll cook them for longer next time - I will definitely make again as it was delicious!!Re: calorie content, I put everything I included in an online calorie counter and it came to 590 kcals. I think if GDA is 2000 a day, and this is your main meal of the day, there's nothing wrong with it having a high calorie count - we do need them after all! 1/3 of your GDA is not too much.

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